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level: Chocolate

Questions and Answers List

level questions: Chocolate

QuestionAnswer
What three things make a healthier chocolateIncreasing solids, incorporating water and clean-label surfactants
What is the manufacturing process for chocolateCocoa beans (cleaning, fermenting, shelling, roasting and winnowing) -> roasted nibs (grinding and refining) -> Mass/liquor Then three options depending on processing: Mass/liquor (pressing) -> cocoa cake (milling, sieving) -> cocoa powder Mass/liquor (pressing) -> cocoa butter -> sold as cocoa butter or chocolate Mass/liquor (mixing, grinding and conching (with addition of sugar and milk)) -> chocolate
List the ingredients of chocolateCocoa mass, cocoa butter, sugar, milk power, alternatives to milk, milk crumb, vanilla, lecithin and PGPR
What are the two types of cocoa beansFine or flavour and bulk cocoa beans
What can cocoa shell be used forcompost
What is the moisture content to stop agglomeration in sugarLess than 0.05%
Define lecithinMixture of lipids which impacts viscosity
What does PGPR do in chocolateMainly impacts on yield behaviour
What is dark, milk and white chocolate made up ofDARK: cocoa liquor, cocoa butter and sugar MILK: cocoa liquor, cocoa butter, sugar and milk powder WHITE: cocoa butter, sugar and milk powder
What are the two chocolate typesCrumb and dry mix
What does crumb chocolate do in chocolateHistorically to exploit antioxidant properties in cocoa butter to produce milk containing ingredients with a long shelf life. Nowadays creates a strong caramel flavour
What are the two different crumb processesSee image
What is the method for producing chocolate massRaw material -> mixing/kneading -> pre-refining -> final refining -> conching
Define 2-stage refiningSugar crystals shatter if subjected to violent impacts resulting in fine particles. 2 or 2+5 roll
Define 2 roll refinerMass is passed through 2-roll refiner where sugar is milled where the two rolls have a large speed differential. Removes lumps, grinds the largest particles and provides consistent mass with a suitable texture
Why are there magnetic bars placed on the discharge chuteTo catch any impurities
Why is conching used in the chocolate processModifies taste, texture and aroma by removing volatiles including moisture, and by making minor chemical changes in the mix. Powder -> liquid. Provides a homogenous mass of correct viscosity ready to be used. Time for conching depends on throughput and quality
What are the four stages of conchingFill with refined mass -> dry conching -> pasting -> liquefaction (addition of fat and emulsifier)
What is the issues when adding fat too early and too little fat in conchingIf fat is added too soon, mass will be too liquid to be worked fully. Too little fat results in poor mixing and possible balling up thus conche will stall
What are the key chocolate propertiesCocoa butter crystallisation and polymorphism Particles size Flow properties
What is the main component of cocoa butterTriglyceride
Why is crystallisation form beta (form V) chosenConfers chocolate products: proper snap, good demoulding properties and a good quality finish in terms of colour and glass
Why does chocolate require temperingTo crystallise the cocoa butter in the most stable forms
What are the three tempering methodsHand tempering, batch tempering and continuous tempering
What is the issue with "wrong" temperThis leads to early bloom formation which is an undesirable polymorphic transition
What must the size of particles be in chocolate to not feel "gritty"less than 30 micrometers to be creamy and glossy
How can the microstructure of chocolate be describedA suspension with dispersed being sugar, cocoa solids and milk power, and continuous being molten fat
What two properties can describe viscosityYield value and plastic viscosity
Define casson yield valueForce required to start flow of chocolate
Define casson plastic viscosityDescribes how viscous chocolate is upon flow
Define yield valueRelates to shape retention, pattern holding, tails, moulding and the presence of air bubbles
Define plastic viscosityRelates to pumping, filling and coating properties
Draw an image to show importance of having correct yield valueSee image
How does viscosity vary with particles volume fractionSee image
What two techniques can be used to measure chocolate viscositySingle-value (cost effective, simple and easy to control, single value, limited application to process control) Multiple-value (more sophisticated, can be automated, more precise and covers broad range of products (thin to thick))
What are the crumb processing stages1) Milk pasteurisation and evaporation to desired solids content 2) Addition and dissolution of sugar 3) Heating 4) Addition of cocoa liquor, kneeding/mixing and drying
What are the main aims in crystallising sugarCrumb is less hygroscopic and sticky, so more stable and easier to handle. Traps less fat thus less fat needs to be added to adjust final viscosity (saves cost). Better dissolution properties in mouth (customer satisfaction)